Wednesday, June 6, 2012

Chickenbeans burrito salad (or my attempt at chipotle)

Chickenbeans burrito salad.



For the chickenbeans
8 oz cooked chicken (I used leftover grilled chicken)
1 15-oz can black beans drained and rinsed
2 tablespoons salsa
1/4 cup water
garlic powder
cayenne pepper
salt & black pepper

For the salad
2 cups cooked brown rice
8-12 cups mixed greens (2-3 cups per person depending on how big you want the salad to be)
1 cup low fat shredded cheese (Colby jack or cheddar works well)
4-5 Tbsp plain fat free yogurt
1 cup salsa of your choice
1 avocado diced


For the chickenbeans... Put beans and chicken in saucepan over medium heat. Add salsa, water, and seasonings to taste, mix well, and allow to simmer for 10-15 minutes, until hot and all the flavors are incorporated.

Put 2-3 cups of mixed greens on 4 plates, top each plate with 1/2 cup rice, 2/3 cup chickenbeans, 1/4 cup cheese, 1/4 cup salsa, 1/4 of the avocado, and 1-1.5 tbsp yogurt. Add additional toppings (onions, scallions, jalapenos, crushed tortilla chips)  if you want. :)

*Update to this post, I have a butter baby!! We put a spoonful of butter in her apples last night and she gobbled them down like there was no tomorrow. So, we followed that up with some squash with butter and again, ate all of it!! What a girl, my butter baby :)

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